Processed z. mauritiana lamk in the formula of high nutritional value cake

HIGHLIGHTS

• who: Zozio S1 and colleagues from the UMR QUALISUD, , Capesterre-Belle-Eau, Guadeloupe, France, UMR QUALISUD University of Reunion, ESIROI, Specialty, PTU, France have published the paper: Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake, in the Journal: Nutritional quality improvement of the reengineered jujube cake Nutritional quality of Fruit 3 compared to Fruit 5: In order to evaluate the impact of ripening stage on the nutritional quality of jujube cake, Fruits 3 and Fruits 5 were used in processing to make jujube cake. Chemical analyses were carried on fruits, flours and cakes . . .
  

   

  

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